Place the potatoes in a medium saucepan; cover with water, and bring to a boil. Reduce heat, and simmer for 15 minutes or until potatoes are tender; drain. Let cool; cover and chill.

Coarsely shred potatoes.

Combine the mayonnaise and next 6 ingredients (mayonnaise through egg whites) in a medium bowl; stir well. Add shredded potato, parsley, celery, onions, and crabmeat; stir well.

Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 3 patties, and cook 3 minutes; carefully turn over the patties, and cook for 3 minutes or until golden.

Remove patties from skillet; set aside, and keep warm. Repeat the procedure with the remaining oil and patties. Yield: 6 servings (serving size: 1 crab cake).

Per serving: 128 Calories; 4g Fat (29% calories from fat); 10g Protein; 12g Carbohydrate; 30mg Cholesterol; 293mg Sodium